The Best Steakhouses in Chicago
River North and the Gold Coast are dense with great chophouses — from a buzzy French-American room to a London import and the classic Rush Street institution.
Chicago takes its steak seriously, and the River North and Gold Coast chophouses below are the rooms worth the splurge — led by Bavette's Bar & Boeuf, the most sought-after steak reservation in the city. Each is scored and verified by Dim Hour, with the cut and the sides that actually carry the table.
A note on the lay of the land: the city's steakhouse density clusters in River North (Bavette's, RPM Steak, Chicago Cut, Hawksmoor) and the Gold Coast (Gibsons, Maple & Ash). The range runs from old-school Rush Street institutions to a London import and modern, scene-driven rooms — but the dry-aged bone-in cuts are the throughline.
Bavette's Bar & Boeuf
The city's most coveted steak reservation — a dim, jazz-soundtracked French-American room in River North. The bone-in ribeye is the order, with the Shrimp DeJonghe and the foie gras as the table-setting starters. Book on Resy well ahead.
Gibsons Bar & Steakhouse
The Rush Street institution and a Chicago steakhouse rite of passage. Gibsons runs prime, USDA-graded beef butchered to its own standard — the bone-in ribeye, the Shrimp Alexander, and a slab of Chicago cheesecake to finish. Book on OpenTable.
Maple & Ash
The Gold Coast scene-steakhouse: a two-story room, a wood-fired grill, and a famously over-the-top weekend prix-fixe brunch. The bone-in ribeye and the whole branzino are the headliners. Book on OpenTable.
RPM Steak
The Lettuce Entertain You group's sleek River North chophouse. RPM Steak does a tableside Caesar, prime bone-in ribeye, and lobster tail in a glossy, see-and-be-seen room. Book on OpenTable.
Chicago Cut Steakhouse
A riverfront River North room with a deep wine program and serious dry-aging. Chicago Cut's dry-aged ribeye, bone-in filet, and the wedge and hash browns are the classic order. Book on OpenTable.
Hawksmoor Chicago
The London steakhouse group's Chicago dining room, working dry-aged grass-fed British-style beef over charcoal. The native oysters, bone marrow, Sunday roast, and the Shaky Pete's ginger drink set it apart from the American rooms. Walk-in.
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Dim Hour scores every restaurant on food, service, ambiance, and value, and verifies every listing. This guide is updated as the catalog changes. Explore all Chicago restaurants →